Description
Zart geschmorter Rinderbraten in samtiger Burgunder-Soße, aromatisch durch Wurzelgemüse, Rosmarin und Lorbeer, begleitet von goldbraunen Kartoffeln und feinem, süß-säuerlichem Rotkohl – ein Fest für alle Sinne.
Ingredients
Scale
- 1 Bund Suppengrün (soup vegetables, e.g., carrot, leek, celery root, parsley root)
- 2 Zwiebeln (onions)
- 2 Zweige Rosmarin (sprigs of rosemary)
- 2 kg Rinderbraten (beef roast)
- Salz und Pfeffer (salt and pepper)
- 2 EL Butterschmalz (2 tablespoons clarified butter or ghee)
- 750 ml Spätburgunder (750 ml Pinot Noir red wine)
- 2 Lorbeerblätter (bay leaves)
- 4 Wacholderbeeren (juniper berries)
- 2 EL Speisestärke (2 tablespoons cornstarch or potato starch)
Instructions
- Clean, peel, and wash the soup vegetables (Suppengrün), such as carrots, leeks, celery root, and parsley root. Cut them into large, rough pieces to ensure they contribute ample flavor to the sauce. Peel the onions and cut them into large dice. Rinse the rosemary sprigs under cold water and pat them dry with a paper towel. Rinse the beef roast under cold water, then pat it thoroughly dry. Generously season the beef roast all over with salt and freshly ground black pepper. Preheat your oven to 175°C (347°F) with a fan setting (convection).
- Heat the clarified butter (Butterschmalz) in a large Dutch oven or roasting pan over high heat. Once the fat is hot and shimmering, carefully place the seasoned beef roast into the pot. Sear the meat for about 10 minutes, turning it occasionally so that it develops a deep brown crust on all sides. About 5 minutes into searing, add the prepared soup vegetables, diced onions, and the rosemary sprigs to the pot. Continue to cook, stirring and turning the vegetables and meat, so that the vegetables begin to brown and the aromatics are released. Pour in the Pinot Noir (Spätburgunder) red wine and bring everything to a boil, scraping up any browned bits from the bottom of the pot for added flavor.
- Add the bay leaves and juniper berries to the pot, distributing them evenly among the vegetables and meat. Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Let the beef roast slowly braise in the aromatic wine and vegetable mixture for 2 1/2 to 3 hours, or until the meat is exceptionally tender and can be easily pierced with a fork. Every 30 to 45 minutes, carefully remove the pot from the oven (use oven mitts), uncover, and baste the roast with the cooking juices to keep it moist and flavorful. Turn the roast over halfway through the braising time to ensure even cooking and flavor absorption. The long, slow cooking process will make the beef wonderfully tender and infuse it with deep, rich flavors.
- Once the beef roast is fully cooked and tender, carefully remove it from the pot and set it aside on a platter, covering it loosely with foil to keep warm. Strain the remaining contents of the pot through a fine sieve into a clean saucepan, pressing on the solids with a spoon to extract as much flavorful liquid as possible. Discard the solids. Bring the strained sauce to a simmer over medium heat. In a small bowl, mix the cornstarch (Speisestärke) with 3 tablespoons of cold water to create a smooth slurry. Gradually whisk the starch mixture into the simmering sauce, stirring constantly to prevent lumps from forming. Allow the sauce to simmer for a few minutes until it thickens to your desired consistency. Taste the sauce and adjust the seasoning with salt and pepper as needed. Slice the beef roast and serve it with the rich, glossy sauce drizzled over the top. Traditional accompaniments include boiled or mashed potatoes and braised red cabbage (Rotkohl).
Notes
For the best flavor, use a high-quality dry red wine such as Pinot Noir (Spätburgunder). The recipe is ideal for festive occasions and family gatherings. Leftovers can be reheated and taste even better the next day as the flavors develop further. Serve with classic sides like boiled potatoes and braised red cabbage for an authentic German meal.
- Prep Time: 10
- Cook Time: 20
- Category: Geflügel und Fleisch Rezepte
Nutrition
- Serving Size: 4 Portionen
- Calories: 400-550
- Sugar: 2-6g
- Sodium: 600-900mg
- Fat: 25-35g
- Saturated Fat: 9-15g
- Carbohydrates: 20-35g
- Fiber: 1-4g
- Protein: 35-50g
- Cholesterol: 90-150mg
